Ingredients
Scale
- 2 large heads of fresh broccoli (cut into bite-sized florets)
- 1/2 small red onion, finely diced
- 1/2 cup dried cranberries (look for fruit-juice sweetened)
- 1/2 cup toasted sunflower seeds or chopped walnuts
- 1/4 cup cooked turkey bacon bits (optional)
- For the Dressing:
- 1/2 cup plain Greek yogurt (or light mayo)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Start by washing the broccoli thoroughly and drying it completely. This step is crucial because excess water will dilute the dressing. Chop the heads into very small, bite-sized florets. Do not discard the stems; peel the tough outer layer and dice the tender inner core to add extra crunch. Finely dice the red onion and place both the broccoli and onion into a large mixing bowl.
- In a medium-sized bowl or a glass jar, combine the Greek yogurt, apple cider vinegar, honey, garlic powder, salt, and pepper. Whisk the ingredients vigorously until the texture is smooth and creamy. Taste the dressing and adjust the sweetness or acidity according to your preference. If you prefer a thinner consistency, you can add a teaspoon of water or additional vinegar.
- Add the dried cranberries, toasted seeds, and optional bacon bits to the large bowl with the broccoli. Pour the creamy dressing over the top. Use a large spatula or salad tongs to toss everything together until every floret is evenly coated. For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the broccoli to soften slightly and absorb the tangy flavors of the dressing.
- Cook Time: 15 minutes